CRISPY KATSU CHICKEN SUSHI BOWLS WITH SPICY SRIRACHA MAYO

Homemade Crispy Katsu Chicken Sushi Bowls with sesame-crusted chicken, steamed rice, all the best toppings, and my favourite spicy, sweet and creamy Sriracha mayo sauce. I top each bowl off with fresh avocado, cucumber, roasted seaweed, and a generous side of creamy mayo. Each bowl is colourful and full of flavour. A great family dinner any night of the week.

Think of these katsu chicken sushi bowls as a deconstructed version of everyone’s favourite sushi. Chicken and avo rolls are always the first thing I reach for at a sushi train… but I can’t afford to be ordering sushi all the time, and making it at home can be tricky. These bowls have all the delicious flavours of sushi but are way easier to make!

Possibly the best part of these bowls is the crispy katsu chicken. I’m sure proper katsu chicken is a bit more complicated than what I do but we all know I love to make things as easy as possible! Today I was very excited to bust out the faithful air fryer again to get this chicken extra crispy. Simply set up three plates with beaten egg, flour and a mix of panko and sesame seeds. Use any heavy-ish object to flatten the chicken so that it’s an even thickness. A wine bottle usually does the trick for me! To prevent the chicken from tearing, pop it in a ziplock bag with some oil first.

Dredge each piece in flour, then egg, then the crumb mix. Cook in the air fryer for about 20 minutes, flipping halfway.

So crispy, so simple, so delicious.

If you don’t have an air fryer: Shallow fry the chicken in a pan until crispy on both sides.

While the chicken is cooking, it’s the perfect time to prepare the rice. Sushi rice is best if you want something more authentic, but whatever rice you have on hand is fine! To give it that delicious sushi taste we add rice wine vinegar and a pinch of sugar and salt. The rice wine vinegar is key here. Other kinds of vinegar won’t work. Believe me, I made this mistake when I accidentally used normal white vinegar!

Finally, we top the bowl off with some classic sushi ingredients. Sliced cucumber, avocado and spring onions, as well as a deliciously creamy Sriracha mayo and a sprinkle of sesame seeds. Don’t forget the seaweed!

Here are some more of my favourite healthy salad bowls:

• Peanut Chicken Noodle Salad
• Crispy Salmon Rice Bowls
• Sweet Chilli Beef Noodle Salad
• Peanut Noodle Bowl with Honey Roasted Sweet Potato
• Spicy Chickpea and Roasted Sweet Potato Power Bowl
• Healthy Vegan Green Goddess Salad

And finally, if you like these Katsu Chicken Sushi Bowls be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!

KATSU CHICKEN SUSHI BOWLS WITH SPICY SRIRACHA MAYO

Course: LunchDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Healthy sushi rice bowls with crispy chicken and a spicy sauce.

Ingredients

• 1 cup sushi rice

• 1/4 cup rice wine vinegar

• 1 tbsp sugar

• pinch of salt

• 2 chicken breasts

• 2 eggs

• 1 cup flour

• 2 cups panko bread crumbs

• 1 cup sesame seeds

• 2 avocados, sliced

• 1 cucumber, sliced

• 1 spring onion finely chopped

• 2 tbsps kewpie mayo

• 1 tbsp sriracha

• 2 nori sheets

Directions

• The rice: Prepare per package instructions. When it’s finished, strain and stir through the rice wine vinegar, sugar and salt until everything dissolves into the rice.
• The crispy chicken: Flatten the chicken breasts so they are an even thickness. Pour the flour onto a plate. Whisk the egg and pour onto a second plate and pour the panko and sesame seeds on a third with a pinch of salt and pepper. Coat the chicken first in flour, then egg, then panko, making sure every part is covered.
• Spray the air fryer with oil and cook the chicken at 200 degrees for 20 minutes flipping halfway. You may need to do this in batches if your air fryer isn’t big enough to lay them both flat.
• The spicy mayo: Stir together the sriracha and mayo in a small bowl. Add more sriracha if you like it spicy.
• Assembly: When the chicken is nice and crispy, slice it into strips and add it to the bowl on top of the rice. Then add the sliced cucumber and avocado, seaweed, spring onions, sriracha mayo and sesame seeds.